Korean Kimchi Pancakes

Ingredients

2 British Lion eggs, beaten

50g shitake mushrooms

1 small clove garlic, sliced

2 tsp soy sauce

1 tbsp vegetable oil

2 spring onions , chopped

¼ courgette thinly sliced

2 heaped tbsp kimchi

Method

Heat two small frying pans on a high heat. Add 1 tsp of oil to a pan then add the garlic and mushrooms. Fry for 2 minutes until taking on some colour, then season with a little soy sauce and set to one side.

Add the remaining oil to the other pan. Add the spring onions and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2-3 minutes. Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.